This easy deviled egg potato salad combines creamy potatoes with hard-boiled eggs and zesty mayo. It’s a fun twist on the classic salad that’s sure to please everyone!
Honestly, who doesn’t love a good potato salad? I love how this one brings all those deviled egg flavors together. Perfect for picnics or just a sunny day on the porch! 🌞
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are creamy and hold up well when boiled. If they’re not available, you can opt for red potatoes or yellow potatoes. Both are great alternatives and add a slight sweetness.
Eggs: The main ingredient that gives this salad its deviled flavor. If you’re short on eggs, you can use egg substitute or omit them for a lighter version, but the flavor will change.
Mayonnaise: This is essential for creaminess. If you want a healthier option, Greek yogurt works well and adds a tangy taste. Some people also enjoy using avocado for a different twist!
Yellow Mustard: Adds a nice tang. Honey mustard can be a sweeter alternative, or you could use Dijon for a little kick.
Chives: They add freshness and a hint of onion flavor. If you’re out of chives, green onions or even parsley would work as a garnish.
How Do I Ensure Perfectly Cooked Potatoes?
Cooking potatoes just right is key for this salad! Here’s how to do it:
- Start with cold water. It helps the potatoes cook evenly.
- Add a pinch of salt to the water for added flavor.
- Keep an eye on the time. Boil for 10-12 minutes until tender, but avoid overcooking, or they’ll turn mushy.
- After draining, let them cool completely. This prevents them from becoming soggy in the salad.
By following these steps, you’ll have the perfect potato base for your salad!
Easy Deviled Egg Potato Salad Recipe
Ingredients You’ll Need:
- 3 pounds Yukon Gold potatoes, peeled and diced
- 6 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- Paprika, for garnish
- 2 tablespoons fresh chives, chopped (optional)
How Much Time Will You Need?
This recipe will take about 20-25 minutes of preparation and cooking time, plus an additional hour to chill in the refrigerator. So, in total, you’ll need around 1 hour and 30 minutes. Perfect for a dish you can prepare ahead of time!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing your diced Yukon Gold potatoes in a large pot. Cover them with cold water and add a pinch of salt. Turn up the heat to medium-high and bring to a boil. Cook the potatoes until they are tender but firm (about 10-12 minutes). Once they’re done, drain the water and set the potatoes aside to cool completely.
2. Boil the Eggs:
While the potatoes are cooking, take a medium pot to cook the eggs. Place the eggs in the pot and cover them with water. Bring the water to a boil, then remove it from heat and cover the pot with a lid. Let the eggs sit for about 10-12 minutes. After that, drain the hot water and cool the eggs under cold running water. Once they’re cool, peel the shells and chop the eggs finely.
3. Make the Dressing:
In a large mixing bowl, combine 1 cup of mayonnaise, 2 tablespoons of yellow mustard, 1 tablespoon of white vinegar, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Season with salt and black pepper to taste. Mix everything together until you’ve got a smooth, creamy dressing.
4. Combine Everything:
Now, add your cooled potatoes and chopped eggs to the dressing. Carefully fold everything together until all the potatoes are evenly coated in the creamy dressing. Be gentle so that the potatoes don’t break apart too much.
5. Garnish and Chill:
Transfer your potato salad to a nice serving bowl and sprinkle some paprika over the top for a pop of color. If you like, you can also add chopped chives as a fresh garnish. Cover the salad and pop it in the refrigerator for at least 1 hour so that the flavors can blend beautifully.
6. Serve and Enjoy:
Once it’s chilled, your Easy Deviled Egg Potato Salad is ready to serve! Enjoy it as a side dish for barbecues, picnics, or any meal! It’s creamy, flavorful, and sure to be a hit with everyone!
FAQ for Easy Deviled Egg Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold potatoes are recommended for their creamy texture, you can use red potatoes or even russets. Just keep in mind that russets may become a bit fluffier when boiled, so adjust your cooking time accordingly.
How Long Will This Potato Salad Last in the Fridge?
Your Easy Deviled Egg Potato Salad can be stored in the refrigerator for up to 3 days in an airtight container. Just give it a gentle stir before serving again, as the ingredients may settle.
Can I Make This Salad Ahead of Time?
Yes! This salad is perfect for making ahead. You can prepare it a day in advance; just keep it covered in the refrigerator. The chilling time will enhance the flavors, making it even tastier!
What If I Don’t Have Mayonnaise?
If you’re out of mayonnaise or prefer a healthier option, you can substitute it with Greek yogurt or homemade avocado cream. Both will give you a creamy texture while adding a unique flavor to the salad!
